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Ingredients
- 1 ten-ounce cut of Venison Backstrap
- 1/4 cup of Soy Sauce (low sodium)
- 1 T Montreal Steak Seasoning (I used Nolan Ryan’s)
- 1 T Chopped Garlic
- 1/2 tsp Rosemary
- 2 T Extra Virgin Olive Oil
Smoked Venison Backstrap
“Really, if I’m gonna eat a meat, I’d rather eat venison than anything and I do like it a little on…
